Dehydrated, chopped and dehydrated compressed, chopped onions maybe used in any recipe which specifies “onions, dry, chopped or sliced.”
REHYDRATION GUIDE:
| Dehydrated Onions | + Water (70-90°F.) |
= Rehydrated Onions | OR Dry Onion Equivalent* |
|---|---|---|---|
| Dehydrated, chopped onions | |||
| 2 oz (9-2/3 tbsp) | 1-1/2 cups | 8 oz (1-1/4 cups) | 1 lb (3 cups) (1 lb 1-3/4 ounce A.P.) |
| 3-1/3 oz (1 cup) | 2-1/2 cups | 13 oz (2 cups) | 1 lb 10 oz (4-3/4 cups) (1 lb 13 oz A.P.) |
| 1 lb (4-7/8 cups) | 3 qt | 4 lb (2-1/2 qt) | 8 lb (1-1/2 gal) (8 lb 14 oz A.P.) |
| 2 lb 8 oz (3 qt-l- No. 10 can) | 7-1/2 qt | 10 lb (6-1/4 qt) | 20 lb (3-3/4 gal) (22 lb 3 oz A.P.) |
| Dehydrated, compressed chopped onions | |||
| 1-3/4 oz | 1-1/2 cups | 8 oz (1-1/8 cups) | 1 lb (3 cups) (1 lb 1-3/4 oz A.P.) |
| 2-1/3 oz | 2 cups | 10-1/2 oz (1-3/8 cups) | 1-lb 5 oz (1 qt) (1 lb 7 oz A.P.) |
| 1 lb | 3 qt | 4 lb 8 oz (2-1/2 qt) | 9 lb (6-3/4 qt) (10 lb A.P.) |
| 1 lb 3 oz (1-No. 2-1/2 can) | 3-1/2 qt | 5 lb 5-1/2 oz (3 qt) | 10 lb 11 oz (2 gal) (11 lb 14 oz A.P.) |
*Volume is for chopped onions.
FOR RECIPES WITH SMALL AMOUNTS OF LIQUID:
Cover dehydrated onions with 70 F. to 90°F. water. Stir dehydrated compressed onions occasionally to break apart. Let dehydrated onions stand 30 minutes; compressed dehydrated onions 1 hour or more. Drain.
NOTE:
Weight of dehydrated onions will be less than weight of dry onions but appearance and flavor will be similar.
FOR SOUPS, STEWS, SAUCES OR RECIPES WITH A LOT OF LIQUID:
Add dehydrated chopped or dehydrated compressed onions directly.
Dehydrated green peppers may be used in any recipe which specifies “peppers, sweet, diced or chopped.”
DEHYDRATION GUIDE:
| Dehydrated Peppers | + Cold Water (35-55 F.) |
= Rehydrated Peppers | OR Sweet Peppers Equivalent* |
|---|---|---|---|
| 1 oz (2/3 cup) | 2 cups | 6-1/2 oz (1-1/3 cups) | 6-1/2 oz(1-1/4 cups) (8 oz A.P.) |
| 1 lb (2-1/2 qt) | 2 gal | 6 lb 8 oz (5-1/2 qt) | 6 lb 8 oz (1-1/4 gal) (7 lb 15 oz A.P.) |
*Volume is for chopped peppers
FOR SALADS OR UNCOOKED DISHES:
Cover with cold water. Refrigerate 1 hour or overnight. Drain.
FOR RECIPES WITH SMALL AMOUNTS OF LIQUID:
Cover with cold water. Let stand 30 minutes. Drain.
FOR SOUPS, STEWS, SAUCES OR RECIPES WITH A LOT OF LIQUID:
Add dehydrated peppers directly.
Dehydrated parsley may be used in any recipe that specifies chopped fresh parsley.
REHYDRATION GUIDE:
| Dehydrated Parsley | + Cold Water (30-35 F.) |
= Rehydrated Parsley | OR Fresh Parsley Equivalent* |
|---|---|---|---|
| 1 oz (1-2/3 cups) | 3-1/2 cups | 8 oz (1-3/4 cups) | 9 oz (4-1/4 cups) (9-1/2 oz A.P.) |
*Volume is for chopped parsley
FOR SALADS OR UNCOOKED DISHES:
Cover with ice cold water. Let stand 3 to 5 minutes. Drain.
FOR SOUPS, STEWS, SAUCES OR RECIPES WITH A LOT OF LIQUID:
Add dehydrated parsley directly.